Tuesday, March 30, 2010

Pak Thong Koh (Steamed White Cake)

I made this Pak Thong Koh (Steamed Rice Cake) a few days ago. I always like the yeasty smell and the unique springy texture of this kueh (cake). I google for the recipe and many of the recipes out there need 6-8 hours of fermentation but not this recipe. From start to finish it took me about 3 hours. The process took a bit longer because the weather here is still very cold so the batter need a bit more time to ferment. In warm weather all it need is about 2 hours.

1. In a mixing bowl add in rice flour and 300 ml water. Mix well and set it aside.2. In a small saucepan, boil the balance 300 ml water, sugar, salt, and pandan leaves. Once boil remove the pandan leaves. Pour the syrup right away inside the rice flour mixture and leave it aside to cool.3. Dissolve the yeast in the lukewarm water and pour it into the cool rice flour mixture. Stir well and cover and let it ferment for 1 ½ or 2 hours or until small and tiny bubbles appears on top of the batter.4. Prepare the steamer; bring the water to rapid boil. Grease and pre-heat an 8” baking round or square tray.5. Add in ½ tbsp of vegetable oil to the mixture, stir well and pour into the heated tray and steam for 20 minutes or until skewer comes out clean when tested.6. Cut and serve once it is cool.

This Pak Thong Koh is my sister's absolute favorite. She has pestered me to make this for her a few times but I never seem to get to it. :P Thanks for sharing this great recipe...now I have one less excuse not to make these...

Yum!Yum!Your kueh looks perfect....beautiful with honeycomb effect all over.I've made before this kueh but it didn't turned out to well.Taste not so good and also a bit oily.I will definately try your recipe.Will let you know the result.Thank you for posting this.

I used to make this as my dad likes this kuih. I've not made this for the longest time, at least 2 years. The recipe I have needs 8 hours of fermentation and I always prepare the night before and steam the next morning. Thanks for the reminder.

Great to hear u've made it using her recipe with success.I tried her recipe once, and I don't know why it came out tasting floury... I even extended the steaming time by another 5 minutes than stated in her recipe..

I don't think it has to do with the Rice flour. I used the same brand as Rose. And I've also successfully made pak thong gou with another recipe, that has tang mein in it. That was good. Just that I wanted to try another version out.

I was so happy when I found your Pak Thong Koh recipe which was not complicated at all but after I had let the mixture proof, I could see lots of wonderful bubbles coming up through the mixture. But when I put it into a greased pan to steam, it came out without ANY of that honeycomb texture. Just flat. So disappointing. Did I need to let it proof again after I put it into the pan?

Anon, I am not too sure what happen after the fermentation step. Did you stir it too long when you add in the oil before steaming it? No you don't have to proof it again after pouring the batter into the pan.

Hello! I'm thinking about trying this this weekend. Did you use active dry yeast for the cake in the photos or did you use Chinese wine yeast? I'd like to use Chinese wine yeast. How much do you think I should put? Thanks!

Audrey, I made this a few time and each time it turns out well. Many people had tried this recipe from the original creator and all give very good reviews. I am not sure what happen to yours. You might want to check on your yeast.

Hi, I by chance come across your recipe today 5/11/2014, and I try immediately. It turn out very good and I am surprised myself. Thank you so much for sharing with us��. Wish you always happy and have more good recipes to share with us.

Hi, was looking for a good Pak Tong Gou recipe. Then I stumbled yr website. With all those positive reviews I tried making it but it did not turn out right. It's edible but it is not soft and springy. A bit on the dense side. Not as white as yours as well. Where do I go wrong here ? 1. Do I need to sieve the flour ? 2. Do I need to wait for the yeast to be foamy first before I add in to the batter? 3. While adding the oil into the batter it still appeared on the surface even I stir to mix it. Is that norm ? Appreciate yr advice on this so I can try again. Thank you

Anon (9.06 and 9.14), thanks for trying this out and glad it turns out well.

Anon (7.51) I am not sure what went wrong with your PTK. I didn't sieve the flour. If your yeast is old it will be better that you leave it to form before pouring it into the batter. This is just to be sure that it's alive. Yes the oil will surface after you mix it.

Hi there. Sorry I don't know your name as you didn't state so on your blog. Anyhow, I am thankful I found your blog for so many great recipes. If you don't mind me asking, can you please tell me how your pak tong koh comes out so white? Doesn't the pandan leaves make the water lightly brown, therefore making the cake not white? Please email me back. Thanks so much.

Another question regarding this Pak Tong Koh. Do I dump the yeast mixture right into the flour mixture without letting the yeast to bloom? Most recipes ask to have yeast proof a little before pouring into the flour. Please reply. Thank you.

Wow your recipe turned out really good. I'm not sure if you're still answering questions but whenever I try to make this it never turns out right. When the cake is finished steaming it always has a really watery top and my batter is dark like the colour of the yeast. And there isn't the honeycomb structure in it, instead it just looks like white cake. I don't know whether it's my batter or my steaming method since I don't have a steamer ive been putting a metal stand at the bottom of my pot and putting the pan with the batter on top.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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